Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.

Most Helpful Positive Review

Jan 01, 2007

This is the recipe I have been looking for! When others have prepared this dip my husband and son have scarfed down the entire thing by themselves so I wanted to make it for them too. Here is my twist on it: 1. Canned non-marinated artichokes chopped fine in a food chopper. 2. Combo cheese blend of asagio, romano and parmasean. 3. One can each of diced green chili's and jalepeno peppers (a must if you like some kick). 4. Used light mayo and cream cheese. 5. Top the dish with more of the parmasean cheese blend and broil for the last few minutes of cooking process.
My cream cheese had not been set out to room temperature so I chopped it up, put it on top of the other ingredients and microwaved a few minutes to warm it up. VERY easy to blend that way. This dish will re-heat well in the oven or mikey the next day (if you have left-overs that is). This will easily fill a pie plate and we serve with Wheat Thins. Rave reviews from family and friends. Give this one a try.

This recipe contains the MAIN ingredient that all other similar artichoke dip recipes fail to include - CREAM CHEESE! This is the secret key ingredient for the creamy taste and texture. The only thing I would add to this recipe is a few jalapenos in addition to the green chilies to spice it up a bit. And, I would suggest topping off the dip with about 1/2 cup of Parmesan cheese and broiling it for 5 minutes to give it a nice golden top. Everyone always begs me for this recipe so enjoy!!!

just thought i would add a personal note after all these years...... after making this time and time again i have made some changes as well. yes i now add 2 cans of unmarinated artichoke hearts. i chop them up quite well now. i cook it for 45 minutes and then broil for about the last 5. and we love the scoops too. thanks for all the nice reviews. cindy

Really, reeeally good! Tastes very similar to the artichoke dip at a local brewery here in Nashville.
I added a bit of garlic and cayenne pepper to mine. I was pretty generous with the cheeses, also. Rave reviews amongst my friends.

This is really good and easy. I used low-fat mayo and didn't notice any difference in taste. I'm thinking I might used plain artichokes next time instead of marinated. I also might add some minced garlic. Just some ideas, but it's great as is. I sprinkled paprika on top for some needed color.

Easy to make and incredibly good, even though I felt so guilty now that I know how much cream cheese and mayo goes into this stuff! I'll be making this again. The only problem was that the artichoke pieces were too big to scoop up with the corn chips. (My life is just horrible.)

This was a perfect recipe and very, very easy. The cream cheese is the secret, which made is very creamy. I did not use marinated artichokes and used low fat mayo, which I prefer and so did my guests. I have tried variations with 2 cans of artichoke and adding taco seasoning, but I like this version the best.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.